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Recipes
Lemon and Poppy Seed
Cupcakes
Makes 12 cupcakes
125g butter, softened
1 cup caster sugar, sifted
2 x 59g eggs
2 tablespoons lemon juice
2 teaspoons lemon rind
2 cups self-raising flour, sifted
80ml milk
2 tablespoons poppy seeds
½ cup pure icing sugar, sifted
1. Preheat a fan forced oven to 180°C.
2. Place the butter and sugar into the
mixing bowl with the beaters and
whisk until light and creamy.
3. Add the eggs one at a time, whisking
well after each addition until
heightened and thick.
4. Fold through the lemon, flour, milk and
poppy seeds. Stir until just combined.
5. Spoon evenly into 18 patty pans and
cook for 20 minutes or until a skewer
can be removed cleanly. Allow to cool.
6. Dust evenly with icing sugar and serve
with fresh whipped cream.
Olive and Garlic Ciabatta
Makes 1 loaf
920g self-raising flour
665g warm water
1 tsp caster sugar
1 tsp flaked salt
200g split green olives
10 cloves garlic, peeled
2 tbsp extra virgin olive oil
1. Preheat a fan forced oven to 190°C
and line a baking tray with canola oil
spray and baking paper.
2. Place the flour, water, sugar and salt
into the mixing bowl with the dough
hooks attached and knead for 4
minutes on speed setting 1.
3. Turn the dough out of the mixing
bowl and onto the oven tray. Roughly
push the green olives and garlic
cloves into the dough and then drizzle
with olive oil.
4. Place into the oven for 25 minutes or
until golden brown. Serve with extra
olive oil.